LaMiaCucina

I've learned that the cups I purchased are Paterson Pacific Paper. The description states they are "dry wax cups." I'm going to give them a call tomorrow to see what they say. Thank you for the replies!

Thanks, Lebowits, I should clarify... most of the cookies will be baked before freezing. However, using your suggestion, there are a few that I can freeze before baking and then bake upon arrival.

When freezing cookies, have you found that it makes a difference whether or not you freeze in the paper cups? Do the cups get "wet" when defrosting? These are cookies that are not baked in the cups, but for serving purposes only. Normally for my Christmas baking, I do not use the cups, but for this event, I need to use them. However, that brings up another question - do the paper cups for cookies, such as mini cheesecake cups, hold up when being defrosted? If there is an issue, are there any tricks? Thanks!

No offense taken, HighChef. The thing is, I've been making some of these recipes for almost 30 years, so I know it isn't the baker. One thing I did discover yesterday is that, apparently, my "Martha Stewart professional oven thermometer" is not working! Hmmph! It is fairly new, so I'm not happy. What brand would you all recommend? In any case, I'll put the stone back and try again. It could very well be that my oven is on the fritz, in which case, double hmmph!

I recently purchased a new Bosch Universal Plus mixer after becoming discouraged with the new KA (as opposed to the Hobart-built KA). With a hectic baking schedule coming up, I wanted to test it out to be sure that my recipes are going to come out right. So far, the only thing that is half-decent is a bread and a cookie I made this past week. Everything else has been a disaster. I had the oven checked recently, but all signs are pointing to something being off. The (I do have a thermometer.) Even so, the issues I'm having are either from the new mixer or, I have no clue. I should also say that the last few test runs were made without my pizza stone at the bottom of the oven. Here are my problems: Cakes are taking far too long to bake. Cake edges are peeling off once baked. Cake edges that don't peel off are hard and dry. Edges of cookies are too brown. Also, do any of you that have Bosch mixers have any tips for me regarding cake and cookie baking? I would hate to return it, but I can't seem to get it working right. No matter how much I scrape that center post, I can't seem to get it right. Thanks.

Thank you for the replies. I made a call to KA flour and was told that their Sir Galahad flour is an 11.x% protein, which they recommend for cookies. Unfortunately, nobody close to me carries it, so I may have to settle for another brand. I did find a great price on KA short patent flour, though - $16.00 for 50#. I'm wondering... I have to say, it has been wonderful to search for new recipes, but it has become overwhelming. The more I find, the more I want. Ah, if only a day had more than 24 hours!

I have a few questions: 1. Aside from those delicate cookies that require cake flour, what is your favorite flour to use for cookies? (bars, drop, rolled) I do have access to a bakery supply warehouse, and since I need to buy a great deal, so if you have a favorite that is a professional one, what is it? Likewise for the "grocery store shelf" flour. (King Arthur seems to be the best so far.) 2. Do you have any fancy, unusual cookie recipes? I need some for a family wedding and have already spent days scouring the net. Not that it hasn't been fun, but ... Thanks!!

Here's how I used some of the bag: I made a batch of the cream cheese dough for thumb print cookies. I rolled them very, very tiny. Half of the dough was used for raspberry thumb prints, and the other half was baked (slightly indented) plain. When they came out, I had just enough room to place one M&M in each. They really look cute. There are still a ton of the candies left, so I'll have to try some ideas here. Holidays!!

I was given a huge bag of M&M candies and would like to do something with them for Christmas. I don't want to make the usual "no bake" or drop cookies that are associated with the candy unless those are the only choices. Are there any unique ideas out there? Thanks!!

It is an old Hobart-made KA. I'm thinking that it may be worth getting repaired, regardless of what I decide about the Bosch vs. DLX. Only because it is a Hobart made machine would I do this. I usually make about nine cups of flour when I make pizza dough in the 600. I did visit the KA forum, and I had one mod early on who refused to accept that I had a lemon. In fact, in the early stages, she wouldn't approve my posts. I finally complained, and she apologized and the posts went through. Someone named Vern was supposed to hand the recipe off to an engineer, but they never got back to me either via post, email, or phone. I've given up on KA. From the time I got the 600, I had to wear earplugs when making marshmallows because the noise was so high-pitched and loud. How silly!! Despite numerous requests for help, I never got it. I won't buy another. I work too hard for my money to waste it on a produce that the company refuses to admit could be defective. Again, this is only my experience. I know that for every lemon, there are hundreds of machines that have no problems. I just wasn't that lucky and had hoped that the company would stand behind the product rather than blaming the user, who had been using a KA for 20 years and had no problems with the old machine.

If anyone is near Western PA, All-Clad is having the semi-annual seconds sale at the Washington County Fairgrounds from December 5 - 7. You can also buy online from Crate, or at the Crate store in Greentree. IMO, you really need to look at the items before buying them since the "blemishes" range from unseen to not-worth-buying. In the past, they have sold a selection of tools, such as spatulas, etc., and lids, and bakeware, in addition to their pots and pans. It is worth checking out if you're in the area.

Dougal - I've not seen Kenwoods, although they aren't widely available here in the U.S. I won't need the pasta attachment since I have a pro machine. PaulRaphael - I purchased the Pro 600 in the fall of '05, and I had to wait for delivery since they were OOS. So, I'm guessing it was made either late summer or early fall '05. My dough recipe is pretty standard for pizza - 100% flour, 50 - 60% water by weight. My old Hobart made went though it easily, and the same for my 10 qt. Hobart. I called customer service many times, and someone was suppose to test the recipe, but that never happened. I know one thing... I'll never buy another!

I have definitely decided to purchase either the Bosch and Electrolux mixer. I have a couple of questions for those of you who one one, the other, or both. 1. How do you find the noise level? (My KA Pro was so noisy that when beating egg whites or marshmallows, I had to wear ear plugs.) 2. How well does it cream? 3. Same as #2 but for whipping? 4. Does any particular recipe seem to bog it down? 5. Is there anything in particular that you find as a negative to the machine? 6. Does anyone know of any sites that I can view to compare? 7. Would you buy it again if the one you have now broke, or would you try another brand, and why? Thank you!

Well, my KA Professional 600 refuses to make pizza dough any longer. It still runs for "easy" things, but forget any doughs. I am furious that KA did not deal with this when I first purchased it a few years ago. All I kept getting is that someone there was going to duplicate my pizza dough recipe and get back to me. After so many inquires of "what happened," I gave up on hearing from them. I've read these reviews, and I think it won't be worth putting more money into this monster. I can either fix my old Hobart-made KA 4.5 quart, or buy another machine. My hesitation in the 4.5 quart is that it just isn't big enough to handle the batches I make now. I use my mixer for everything, so whatever I do get would have to be able to do a decent job on things from dough to egg whites. I would like something w/a decent warranty. Any suggestions? Edited to add: How do the Electrolux and Bosch compare?

Thanks, Brian! I wonder what would happen if milk or water were used in place of the cream. I know that this frosting did not need to be kept in the fridge. In fact, the longer it sat, the more crust it developed. The petals of roses made with it were all crusted, almost like a royal icing would, but the base of the rose still soft. (It didn't taste of royal, though.) I have made my own fondant, but it was very soft - more syrup than solid. I did come "close" once to at least the crusting with it, but the next time I made it, the results were not the same. I can't seem to get the crusting without too much of a sickening-sweet-pasty icing sugar taste. Someone told me that some bakers use a bit of cake mix in their frosting as part of the base to cut the sweetness. I do know salt does this, but I was surprised to learn about the mix. This would all have been avoided if the children would have taken over the shop when the guy retired. Then I could have had my cake and ate it, too! (Yes, I preferred their frosting over mine.) I am still trying to locate someone who may have worked there to see if I can get some pointers.

I'm one of the "old school" Hobart-made KA users. It was flawless for twenty years. When it started to wear, I decided not to put money into it and purchase a KA 6 qt pro. Boy, am I sorry. This thing is noisy and my old 4.5 qt puts it to shame. Never again. When whipping something light at high speed, this thing has the most annoying high-pitched noise that causes me to wear ear plugs. It also has problems with dough, even softer ones that are 60% water to 100% flour ratios. I have talked w/KA customer service, and sorry to say, they were of little help. The forums were even worse, so I decided to just use it until it dies and get something else. The only positive thing about it is that it looks nice on the baker's table. I do own a Hobart 10 qt., and wow, what a difference in bread dough when I use it versus the KA 6 qt., especially on the second speed. The dough comes together much nicer, and the end texture is better as well. Unfortunately, having the 10 qt. out all of the time isn't an option for me since this kitchen is very small. I've read the Electrolux reviews here, and I have to say, it seems an intriguing machine.

Thank you for the replies. My guess is that since this was their main frosting, and their prices were not high, the ingredients had to be simple and cost-effective. I know that both icing sugar and shortening are in there, as well as vanilla, but how they got that sugary coating remains a mystery. Oh well, I'll have to keep trying. Thanks again!!

Greetings fellow enthusiasts! I am a relatively new member, but long time reader of EG. I've learned quite a bit from all of you, and I hope to gather suggestions for my dilemma. As with many mom and pop bakeries, our local favorite closed about eight years ago. It made one terrific buttercream! It was a crusting variety, yet was soft and fluffy underneath. It tickled the roof of your mouth when you ate it, yet wasn't a pasty, too sweet icing. I have tried to come close with many attempts, but have been unsuccessful so far. At the time, the local bakery supply (I had a small, home-based cake, cookie, and candy business) told me that solid fondant (the type that comes in a 50# block like shortening) was used in the recipe. I am sure that no egg whites were in it. The owner was a master baker, so I am not disillusioned to think that I will be able to fully recreate it, but it would be a great treat to come close. I don't know if ethnicity matters or not, but I believe he was of German decent. One other question: Their white cake was a very tender, fine crumb cake. It was moist yet held together very well. What do you use in your cakes to achieve this? Many thanks in advance.